Kind and simple.

I know it's not very modern to admit this, but saving time isn't high on my list of priorities. Sure, I respect efficiency, but I'm a fan of putzing and sleeping, in no particular order. I like to linger (over meals, in museums, on a wooded trail), and I believe strongly in the productivity that results from letting our minds wander. I harbor ill feelings toward Racheal Ray not because she's annoyingly chatty and peppy, but because I don't believe in measuring life, especially my food life, in 30-minute intervals. I remember falling prey to her mantra in my early-20s; she made cooking look fast and simple. The only problem was, I didn't want to rush. As I learned to cook, I discovered how much I enjoy spending a leisurely afternoon at the market and in the kitchen, chopping, simmering, smelling and finally eating. Making meals from scratch sounds old-fashioned, but it's immensely satisfying and -- I think -- better for our health. Making the kinds of meals I enjoy eating takes time, and that time -- for me -- is always well-spent.

That all said, I gotta to tell you: what attracted me to this cookie recipe was it's promise of ease. The first time I made them, I had a craving for something sweet, but I was short on time and ingredients. Luckily, the seven called for are house-hold staples. So, I whipped up and baker's dozen in less than 10 minutes, and made a pot of coffee while they baked. Fifteen minutes later, I had a warm cookie in one hand and a cup of coffee in the other. It was the perfect little treat, not too sweet (the only sugar used is in the jam) and not at all unhealthy. That first batch was gone in less than two days, and since then these cookies have been appearing on our table frequently. They also slip nicely into a coat pocket or purse, should you want to get lost for a while.

S.H.E. (simple, healthy and easy) thumbprint cookies
Adapted from The Kind Life

Ingredients

1 cup raw almonds
1 cup rolled oats
1 cup spelt flour

1/2 cup grape seed oil
1/4 cup maple syrup

1/4 cup molasses
Jam of your choice


Pre-heat oven to 350 degrees.


In a food processor, blend almonds and oats until they have the consistency of flour. Transfer to a large bowl, and mix in spelt flour.

In a separate bowl, whisk together grape seed oil, maple syrup and molasses.

Combine wet and dry ingredients. Mix well.

Wet hands and form batter into balls approximately 1-inch in diameter. Using your thumb, press each ball into the cookie sheet, forming an indentation on each top. Fill each cookie with a small spoonful of jam.

Bake for 15 minutes.

Cool and enjoy.

Makes 13-15 cookies.